|
Haverhill Beef's Club Marinade Online
=====================================================
Volume 5, Issue 16: April 19, 2005
=====================================================
Welcome to this issue of Haverhill Beef's Club Marinade Online!
Since 1952, Haverhill Beef has been your full service old
fashion butcher shop and meat market.
Our mission statement is simple:
"To provide our customers the finest quality and freshest
possible products available. To charge only the fairest price
possible with the personal service the customer deserves."
>> Greater Haverhill's Best Butcher Shop <<
>> 2000, 2001, 2002, 2003 and 2004 <<
=====================================================
** REGULAR HOURS **
Monday Through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
=====================================================
** E-MAIL LIST ONLY COUPON **
~~~~~~~Clip Coupon Here~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
Coupon Expires: 4/26/05
This coupon cannot be
combined with any other offer.
~~~~~~~Clip Coupon Here~~~~~~~
To use the coupon above:
1.) Open the e-mail message - (VERY IMPORTANT: Don't just
view it in the preview mode).
2.) Select on your printer options: "Print PAGE 1 ONLY".
3.) Click print then clip the coupon portion; and bring the coupon
with you on your next visit to Haverhill Beef. (NOTE: If you
DO NOT select "Print PAGE 1 ONLY", the entire newsletter
will print.)
It's that simple to SAVE!
As always, if you have a suggestion for our weekly newsletter,
please e-mail us at: mailto:ClubMarinade3@haverhillbeef.com
=====================================================
In this issue of Haverhill Beef's Club Marinade Online, you
will find:
- E-Mail List Only Coupon
- Monthly Drawing
- Greek Easter Orders
- Weekly Specials
- Grilling Tips On A Grill
~~ Hood Open Or Closed
~~ Preventing Meats From Sticking on Grill
~~ Grilling Vegetables
~~ Post-Heating
- 3 Recipes For You:
~~ Grilled Honey Glazed Pork Tenderloin
~~ Grilled Italian-Style Hamburgers
~~ Grilled Boneless Chicken Breast (Barbeque-Style)
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
=====================================================
** MONTHLY DRAWING **
Don't forget to visit the Haverhill Beef store to enter the
in-store "MONTHLY DRAWING" for a $50.00 Gift Certificate.
All Customers who make a purchase totaling $25.00 or more will
receive an entry coupon to be eligible for the monthly drawing.
NOTE: One entry coupon per Customer per visit. All entries
must be made at the Haverhill Beef Store.
The monthly drawing will take place on the last day of the
month.
MARCH 2005 WINNER: Sue Dow <<<====CONGRATULATIONS!!!!
=====================================================
** GREEK EASTER **
We are now taking orders for Greek Easter!
~~ Whole Lamb
~~ Lamb Legs
~~ Bone In Hams
~~ Boneless Hams
~~ Beef Roasts
~~ Click To Order: http://www.haverhillbeef.com/orderform.html
Please give us a call at 1-978-374-4795 or use the Regular Retail
Order Form (link shown above) to place your order.
=====================================================
** THIS WEEK'S SPECIAL **
Sale Prices are effective through 4/26/05.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
http://www.haverhillbeef.com/thisweeksspecials.html
WEEKLY SPECIAL INCLUDE:
- Chairman's Reserve St. Louis Spareribes: $3.19 lb.
~~ Plain or BBQ Marinade
- Chairman's Reserve Pork Tenderloin: $3.99 lb.
- CLUB MARINADE - 30 Pounds of Meat: $129.99
Includes 3 Pounds of Each:
~~ Original Sirloin Tips
~~ Steakhouse Sirloin Tips
~~ Burgundy Pepper Sirloin Tips
~~ Oriental Sirloin Tips
~~ Lemon Pepper Chicken Breast
~~ Teriyaki Chicken Breast
~~ Sesame Ginger Chicken Breast
~~ Honey Mustard Chicken Breast
~~ Boneless Chinese Ribs
~~ Broil B Que Steak
~~ Click to order: http://www.haverhillbeef.com/orderformfreezerpackages.html#CLUBMARINADE:
TO PLACE A REGULAR ORDER:
~~ Click: http://www.haverhillbeef.com/orderform.html
Please give us a call at 1-978-374-4795 or use the Regular Retail
Order Form (link shown above) place your order.
=====================================================
** BEER AND WINE SPECIALS **
- Corona Extra Beer
~~ 12 pack, 12 ounce bottles: $10.99 plus deposit
- Be sure to check out our great selection of imported and domestic
beers and wines your next trip to Haverhill Beef!
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly
=====================================================
** GRILLING TIPS FROM HAVERHILL BEEF **
Hood Open Or Closed . . . .
QUESTION: Should I grill with the hood opened or closed?
ANSWER: This is a matter of personal preference. Cooking with
the hood closed is recommended if you enjoy cooking at maximum
"searing" temperatures. Flare-up will occur more often
with this method. Cooking slower with the lid up will produce
less flare-ups and tenderize your food. Note: When using the
rotisserie, the hood should be closed except when basting.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preventing Meats From Sticking on Grill . . . .
QUESTION: How Do I Prevent Meats From Sticking On My Grill?
ANSWER:
1. To prevent food from sticking to the grid, preheat the cooking
surface with the hood down for 15 minutes. Place the meat product
on the grid and allow it to remain there for at least half of
the suggested grilling time.
2. It is unnecessary to keep flipping meat products allow
them to sear and seal in their juices, then halfway through the
cooking period, with a spatula, flip the meat product onto its
other side. When grilling chicken, always place the meat side
on the grill first.
3. A light coating of oil applied to any of the meat products
prior to grilling will also help. The use of a commercial spray
cooking product is also helpful. THIS SPRAY SHOULD ONLY BE USED
PRIOR TO LIGHTING YOUR GRILL BUT NEVER DURING THE COOKING PERIOD.
NOTE: Use of spray cooking product can leave a black stain on
areas of your grill grids.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grilling Vegetables . . . .
QUESTION: Do you have any suggestions for grilling vegetables?
ANSWER: Vegetables are terrific tasting on the grill and are
"oh-so" easy to prepare. Your vegetables will get the
same smoky flavor meats, poultry, and seafood do and are easy
accompaniments. Here are some basic grilling tips to grill them
to perfection:
- If you use skewers, don't crowd the vegetables; leave 1/4-inch
spaces between pieces to ensure even cooking.
- Use separate skewers for quick-cooking vegetables that require
lesser cooking times.
- Cut the vegetables into uniform sizes and shapes so they'll
cook evenly.
- Use a grill basket to avoid dropping half of the veggies
onto the lava rocks or briquettes. Or cover the grill rack with
foil. Cut slits in the foil so vegetables grill rather than stew.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Post-Heating . . . .
QUESTION: What is post-heating?
ANSWER: In order to assist in cleaning your grill grids and
to completely vaporize remaining juices, a post-heating of at
least 15 minutes is recommended with the burners on high.
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
=====================================================
** 3 RECIPES FOR YOU **
Grilled Honey Glazed Pork Tenderloin
Prep Time: 10 Minutes
Marinating Time: 4 Hours (or overnight)
Cook Time: 1 Hour and 30 Minutes
Ready In: 1 Hour and 40 Minutes
Makes 2-3 servings
Ingredients:
2 pork tenderloins, about 1 pound each
1/4 cup fresh lime juice
2 cloves garlic, chopped finely
Salt to taste
1/4 cup honey
1/2 tablespoon paprika
1 teaspoon coarsely ground fresh black pepper
1/8 teaspoon cayenne pepper
1 tablespoon olive oil, divided
Directions:
1. Line Mixture: Combine lime juice, garlic, and 1/4 teaspoon
salt until salt dissolves; thoroughly stir in honey. Set aside.
2. Spice Mixture: Mix paprika, black pepper, and cayenne and
set aside.
3. Rub each pork tenderloin with 1/2 tablespoon olive oil,
then rub each with half the "set aside" spice mixture.
4. Marinate, in the refrigerator tightly wrapped, several
hours or overnight. Return to room temperature before cooking.
5. When ready to cook, fold the thin end of tenderloin back
over the tenderloin to form a piece of meat of uniform thickness;
secure with a toothpick or tie with string.
5. Salt the tenderloins (optional).
6. Grill or broil at medium-high heat, turning frequently,
until the internal temperature at the thickest part is 150 degrees
or a cut shows barely rosy meat, about 14 minutes.
7. Half way through brush pork tenderloin with "set aside"
lime mixture several times.
8. When pork tenderloin is done, remove from heat; brush with
remaining lime mixture. Let meat rest 5 to 10 minutes covered
with a tea towel.
9. To Serve: Slice thinly on the diagonal.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grilled Italian-Style Hamburgers
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Makes 4 burgers
Ingredients:
1 lb. lean ground beef
2 tsp. dried basil leaves
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 loaf focaccia bread
1 jar roasted red bell peppers, drained
4 slices mozzarella cheese
1/4 cup mayonnaise
1/4 cup prepared pesto sauce
Directions:
1. Preheat grill to medium heat.
2. Combine the ground beef, basil, garlic, salt and pepper.
Mix lightly and form into 4 equal patties 3/4-inch thick.
3. Grill over heat to 160°F internal temperature.
4. Meanwhile, combine mayonnaise and prepared pesto sauce
and set aside.
5. Cut focaccia bread into 4 pieces and split each in half
horizontally. Spread each cut side of the bread with 1 Tbsp.
of the mayonnaise/pesto mixture.
6. Top each hamburger patty with a slice of cheese during
the last minute of grilling. Top with one fourth of the roasted
red peppers and serve on the prepared focaccia bread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grilled Boneless Chicken Breast (Barbeque-Style)
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready in: 25 Minutes
Makes 4 servings
Ingredients:
2 lbs boneless and skinless chicken breast
1/4 cup ketchup
3 tablespoons steak sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons dry mustard
1/2 teaspoon onion powder
Directions:
1. Preheat grill to medium heat.
2. In small bowl, combine ketchup, steak sauce, brown sugar,
vinegar, dry mustard and onion powder until well blended.
3. Grill chicken breasts, turning occasionally and basting
with barbecue mixture, 20 minutes or until meat thermometer inserted
in center registers 170°F. Note: Do not baste during the
last 5 minutes of grilling.
=====================================================
** LINKS TO THE HAVERHILL BEEF WEB SITE **
Please take a few minutes and explore our web site. . . .
Main Page: http://www.haverhillbeef.com/
This Week's Specials: http://www.haverhillbeef.com/thisweeksspecials.html
Beef: http://www.haverhillbeef.com/beef.html
Pork: http://www.haverhillbeef.com/pork.html
Poultry: http://www.haverhillbeef.com/poultry.html
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: http://www.haverhillbeef.com/freezerpackages.html
Recipes: http://www.haverhillbeef.com/recipes.html
Coupons: http://www.haverhillbeef.com/coupon.html
Online Ordering - Pick-up At Store:
- Regular Retail: http://www.haverhillbeef.com/orderform.html
- Freezer Packages: http://www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: http://www.haverhillbeef.com/orderformdeliplatters.html
Cooking Instructions: http://www.haverhillbeef.com/cookinginstructions.html
Holiday Suggestions: http://www.haverhillbeef.com/holidaysuggestions.html
Past Newsletters: http://www.haverhillbeef.com/online.html
Map and Directions: http://www.haverhillbeef.com/map.html
Contact Us: http://www.haverhillbeef.com/contact.html
=====================================================
** IMPORTANT FOOD SAFETY REMINDER **
All cooking temperatures and times indicated on our web site
and this newsletter are suggestions only. Cooking temperatures
and times may vary for your oven, broiler, stove top or grill.
Please use an appropriate meat thermometer for accuracy
=====================================================
** INFORMATION AND PRICING DISCLAIMER **
Haverhill Beef tries to be as accurate as possible with the
information and prices you received via our Club Marinade Online
List; though we cannot be responsible for any typographical errors.
=====================================================
** THANK YOU **
=====================================================
Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: http://www.haverhillbeef.com/
To Unsubscribe, send an e-mail message to:
mailto:ClubMarinade3@HaverhillBeef.com
NOTE: Removal from list may take up to 7 business days
===================================================== |
Main Page
Back To List of Previous Editions
